23 Dec, 2021 | Operations, Training
When starting any food business, it is vital to form a work team capable of carrying out its different functions in a harmonious way, thus avoiding confrontations that may disrupt work performance and harm business objectives. Labor disputes occur due to differences...
23 Dec, 2021 | Business, Training
One of the main challenges of every restaurateur is to form an efficient work team, which allows them to satisfy both the needs of their customers and achieve their own business goals. That is why, labor motivation is part of the strategy to be implemented within...
23 Dec, 2021 | Neurogastronomy, Training
Let’s start with some questions: If you could describe your team with the following words: energized or exhausted, which would you choose? Do you feel that your team is not performing as well or is as dedicated as it was at the beginning? Would it surprise you...
23 Dec, 2021 | Brand, Marketing, Operations, Sales
Did you know that including traditional food in your menu can be beneficial? It helps you connect with the emotions of diners in the area and will make you a reference for visitors who want to try dishes representative of the region. How important is traditional food?...
23 Dec, 2021 | Neurogastronomy
When we start a food business, we often focus on investing in decoration, tableware, glassware, furniture, lighting and kitchen equipment that, sometimes, we don’t even need. By the time we open, we have already used up almost all of our financial resources and...
